France Salade Piémontaise
Salade Piémontaise is a hearty French salad inspired by Italian flavors, originating from the Piedmont region near the French-Italian border. Combining potatoes, ham, tomatoes, pickles, and hard-boiled eggs with a creamy mayonnaise dressing, it is a staple at picnics, barbecues, and casual meals. Its creamy texture and vibrant flavors make it a satisfying dish, often served as a side dish or light main course. Reflecting its cross-cultural roots, the salad marries the simplicity of French cuisine with a hint of Italian influence. Naturally gluten-free and adaptable to dietary needs, salade Piémontaise is a versatile and delicious addition to any table.
Recipe Servings: 4–6
Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1½ pounds (700 g) waxy potatoes (e.g., Yukon Gold or red potatoes), peeled and diced
- Salted water, for boiling potatoes
- 2 medium tomatoes, diced
- 4 oz (120 g) cooked ham, diced
- ¼ cup (50 g) cornichons (French pickles), finely chopped
- 2 large eggs, hard-boiled and chopped
- 2 Tbsp (30 g) diced red onion or shallots (optional)
- ½ cup (120 ml) mayonnaise
- 1 Tbsp (15 ml) Dijon mustard
- 1 Tbsp (15 ml) white wine vinegar or lemon juice
- Salt, to taste
- Black pepper, to taste
- 1 Tbsp (15 ml) olive oil (optional, for smoothness)
- Fresh parsley, chopped (optional)
Directions
- Place the diced potatoes in a large pot of salted water and bring to a boil. Cook for 10–12 minutes, or until the potatoes are fork-tender but not mushy. Drain and let them cool slightly.
- While the potatoes are cooling, dice the tomatoes, ham, and cornichons. Chop the hard-boiled eggs and optional red onion or shallots.
- In a small bowl, whisk together the mayonnaise, Dijon mustard, and white wine vinegar or lemon juice. Season with salt and black pepper to taste. For a smoother dressing, whisk in the olive oil (optional).
- In a large mixing bowl, combine the cooked potatoes, tomatoes, cornichons, ham, and eggs. Pour the dressing over the ingredients and toss gently to coat. Adjust the seasoning if needed.
- Transfer the salad to a serving platter or bowl. Garnish with chopped parsley if desired. Serve immediately or refrigerate for up to 1 day to allow the flavors to meld.
Making the Salad:
Making the Dressing:
Assembly and Serving:
Notes
- For a lighter dressing, use a combination of mayonnaise and Greek yogurt.
- If making ahead, keep the dressing separate and mix just before serving to maintain the potatoes’ texture.
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